In this dish, succulent pork chops bathe in a tangy marinade that doubles as a rich sauce when the finished dish is served. It’s sure to become a family favorite!

1 cup red wine
2 cloves garlic, minced
2 tablespoons juniper berries
4 bay leaves
3 tablespoons brown sugar
zest and juice from half an orange
4 bone-in, center-cut pork chops
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 tablespoon thyme

Combine the wine, spices, brown sugar, orange juice and zest in a bowl; whisk to combine. Pour the mixture into a shallow baking dish. Arrange pork chops over the mixture. Marinade, turning once, for 20-30 minutes each side.

Preheat oven to 400’ F. Heat olive oil is an oven-proof skillet until shimmering. Transfer pork chops to the skillet, season with salt and pepper, and cook 2-3 minutes on each side. Carefully pour marinade into the skillet and cook another minute. Sprinkle thyme over the chops. Place skillet in the oven and roast 15-18 minutes or until chops are no longer pink in the center. Serve with noodles, mashed potatoes or rice, spooning the sauce over all.

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The Joys of Juniper
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